What we learned in cooking class!

This recipe is from Onion Creek Kitchen.  All credit for this delicious recipe goes to Sibby Barrett. We made this in episode one and it is YUMMY! Happy bread baking !

 

Roasted Red Pepper, Feta & Basil Skillet Scones

 

4 to 4 1/2 cups all-purpose flour

1 tablespoon sugar

1 teaspoon salt

1 teaspoon baking soda

4 tablespoons unsalted butter, cold and cut into cubes

1 large egg, beaten

1 3/4 cup buttermilk, cold

1 cup coarsely chopped roasted red peppers, patted dry

heaping 1/2 cup coarsely crumbled feta cheese

3 tablespoons coarsely chopped fresh basil

1 teaspoon coarsely ground black pepper

 

Preheat oven to 425º.  Grease a large, 9 or 10" cast iron skillet with either olive oil or vegetable oil and set aside.  Alternatively you can use a greased round cake pan. 

 

In a large bowl, whisk together flour, sugar, salt, and baking soda.

 

Add the cold butter and, using your fingers, quickly break the butter down into the dry ingredients.  Some bits of butter will be the size of small peas, others the size of oat flakes.

 

In a small bowl, beat together egg and buttermilk.

 

Add the wet ingredients all at once to the dry ingredients.  Stir with a wooden spoon, working to moisten all of the flour with the buttermilk mixture.  Before the mixture is entirely incorporated, add red pepper, feta cheese, and basil.  

 

Dump mixture out onto a clean work surface and gently knead together.  If the dough is too sticky, add a bit more flour.  The dough should be moist but still shaggy.  Gather into a 1 1/2-inch thick about 8-inch round.   Transfer dough to prepared pan.  

 

Use a serrated knife to mark an inch deep X into the dough.  Brush generously with buttermilk and top with cracked black peppercorns.

 

Place in the oven and allow to bake for 35 to 45 minutes, or until the top is a deep golden color and a skewer inserted in the center comes out clean.  If you’re using a regular cake pan instead of cast iron, check the scones after 30 minutes.

 

Let bread rest in the pan for 10 minutes before removing.  Serve warm.  This bread is best served straight from the oven or warm.  

 

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